Martha Stewart and Epicurious both have easy refrigerator pickle recipes. One recipe yields 2 quarts and the other yields 3 quarts of pickles. Store the recipes in glass jars.
The Martha Stewart recipe requires 2 pounds of cucumbers, sliced 1/2 inch thick. It also requires 1 medium onion sliced 1 inch thick. Include 2 celery stalks, sliced 1/2 inch thick.
Toss the cucumbers, onion and celery stalks with 1-1/2 teaspoons of salt in a colander. Combine 2 cups of sugar, 1 cup of cider vinegar, 1 teaspoon of celery seed and 1 teaspoon of mustard seed in a bowl. Stir the ingredients until the sugar dissolves. Divide the cucumber mixture among clean jars and pour vinegar mixture over them. Refrigerate them for at least eight hours.
The Epicurious recipe includes 1 sliced onion and 2 pounds of cucumbers cut 1/4 inch thick. Crush 2 teaspoons of peppercorns and 1 tablespoon of mustard seed. In a saucepan, combine 1 1/2 cups of apple cider vinegar, 1 cup of water, 1 cup of sugar and 3 tablespoons of kosher salt. Also add 2 teaspoons of dill seeds and the crushed ingredients.
Cook the mixture until the sugar dissolves. Place the sliced onion and cucumbers in glass jars. Top each jar with coarsely chopped dill. Ladle the cooked mixture evenly over each jar.